Preheat your oven to 425°F (220°C). Rub the half chicken with olive oil, then season with salt, black pepper, garlic powder, paprika, and fresh rosemary.

Roast the Chicken

Place the chicken on a baking sheet and roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Preparing the Potatoes

Prepare the Potatoes

While the chicken is roasting, wash and cut the Yukon Gold potatoes into wedges. In a bowl, toss them with olive oil, salt, black pepper, and fresh thyme.

Roast the Potatoes

Add the potato wedges to the baking sheet with the chicken for the last 25-30 minutes of roasting, ensuring they are spread out evenly.

Preparing the Vegetables

Steam the Vegetables

In the last 10 minutes of the chicken and potatoes cooking, prepare the mixed vegetables. Steam the carrots, broccoli, and green beans until tender, about 5-7 minutes. Toss with butter and season with salt to taste.

Serving

Serve the Dish

Once everything is cooked, serve the half roasted chicken alongside the herb Yukon potatoes and steamed mixed vegetables.